Chop bacon and in a 2 quart heavy saucepan, cook over moderate heat, stirring occasionally, until crisp. Drain and reserve fat in pan.

While bacon is cooking, cut onion and potatoes into 1/2 inch diced pieces.

Put onion, potato and water into bacon fat and simmer, covered, until potatoes are tender and most of the water is evaporated, about 15 minutes.

Stir milk and cayenne into mixture and return just to a simmer.

Add crab and salt and pepper to taste and bring chowder to a simmer.

Top with parsley and bacon. Add three Blue Star Claws on top to garnish.

Garnish: Chopped, fresh, flat-leafed parsley leaves and Blue Star Cocktail Claws.